Pappardelle with Chanterelles in a Garlic Butter Wine Sauce

Name: Pappardelle with Chanterelles in a Garlic Butter Wine Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving
Ingredients: 2 slices of bacon, cut into pieces; 6 oz pappardelle pasta, cooked in salted water, per instructions; 2 tbsp butter, divided; 6 oz Chanterelle Mushrooms, sliced; 2-3 cloves of garlic, to taste, minced; Pinch of crushed red pepper flakes, to taste, if desired; ½ cup dry white wine; Sea salt and freshly cracked pepper, to taste; 1 tbsp fresh parsley, chopped; ¼ cup parmesan, finely grated, plus more for serving

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4
Course
Main Course
Cuisine
Italian

Pappardelle with Chanterelles in a Garlic Butter Wine Sauce

Kian Meyer

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A simple and flavorful recipe that's sure to be a favorite.

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Ingredients

Servings

2 slices of bacon, cut into pieces
6 oz pappardelle pasta, cooked in salted water, per instructions **Reserve 1/2 cup of cooking water, use as needed
2 tbsp butter, divided
6 oz Chanterelle Mushrooms, sliced
2-3 cloves of garlic, to taste, minced
Pinch of crushed red pepper flakes, to taste, if desired
½ cup dry white wine
Sea salt and freshly cracked pepper, to taste
1 tbsp fresh parsley, chopped
¼ cup parmesan, finely grated, plus more for serving

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Instructions

Cook the bacon pieces until crisp in a large skillet; remove from the skillet and place on a paper towel to drain. Chop into fine bits and set aside until needed.
Remove all of the bacon grease from the skillet but don't wipe out the pan--it will give the mushrooms a little extra flavor.
Cook the pappardelle pasta in salted boiling water in a large pot until just al dente; drain all but 1/2 cup of the cooking water.
While the pasta is cooking, add 1 tablespoon of butter to the same skillet you cooked the bacon in and heat it over medium-high heat.
Add the mushrooms to the hot skillet and stir to coat evenly in the butter. Cook undisturbed for 2 minutes and toss then continue to cook until golden brown, another 1-2 minutes.
Add the garlic & a pinch of crushed red pepper flakes, if desired, and cook, stirring constantly, for 1 minute.
Add the wine along with the last tablespoon of butter and cook, stirring often, for 2 minutes, until the wine has reduced down a bit.
Add the drained pasta to the pan along with a bit of the reserved pasta water and toss to coat for 30 seconds.
Let the pasta sit untouched for 1 minute then add the finely grated parmesan and season with sea salt & freshly cracked pepper to taste, while tossing with tongs constantly.
Let the pasta sit untouched for another 1-2 minutes. Add the parsley and bacon crumbles then toss to coat well; pour into a serving bowl and serve with parmesan on the side. Enjoy.